I have about 5 different recipes for chicken pot pie, but this is by far my favorite and the one I always go to! It is super easy and it looks very glamorous! So, you work a little and then serve it up and it looks like you’ve worked a lot! I love those kinds of dinners! The trick is the puff pastry. I always get questioned by people about how hard it is to use puff pastry and really, it couldn’t be easier! So, if you’ve never used it, have no fear! It is very easy to work with – even if you are normally inept in the kitchen! LOL.
Chicken Pot Pie
1 can of cream of chicken soup
1 cup of sour cream
1 cup of milk
1/4 tsp garlic powder
1 package (1 lb) of frozen mixed vegetables (thawed)*
3 cups of chopped cooked chicken (see recipe below)
1 sheet of puff pastry thawed according to package (it usually takes about 45 minutes to thaw)
First, you can precook the chicken right before you make this, the day before, or thaw out some precooked chicken that you’ve frozen. To make this dish extra delicious I saute my chicken so that it gets a nice crust on it instead of boiling it. I do this for all my casseroles too. I’ve found that boiling it takes all the flavor out of it, whereas sauteing it in a little olive oil seals in all the goodness. I have also been known to use roteisseire chicken leftover from a previous dinner.
Find a casserole dish that will hold all the ingredients but that’s mouth isn’t larger than the sheet of puff pastry (you can roll the puff pastry out larger if you need too, though). I use a large oval corning dish. Place the lid of the casserole on top of the puff pastry. Trace around the lid with a knife so that the puff pastry is the same size as the top of your casserole. Alternatively, you can turn your casserole dish upside down and trace around it.
Dump all the ingredients (except the puff pastry) into a bowl and mix it up. Pour into a casserole dish. Top casserole with the puff pastry in one large sheet. Bake at 350 degrees for 35 to 40 minutes, or until puff pastry is puffed and brown and contents are hot.
*I have been known to forget to thaw the bag of frozen vegetables, so if you are absent minded like me, here’s a tip: If you add the frozen veggies still frozen I have found that they don’t get done enough and they are still pretty crisp. So, I pour the veggies into a pot with a little water and boil them for a few minutes so that they are partially done. Then drain and add to your other pot pie ingredients as stated in the above recipe!